Archive for March 2014

Blending mushrooms with classic ground-meat recipes, such as burgers, meatloaf, lasagna, pasta sauce, or meatballs, can make everyday dishes more healthful and delicious. Simply replace some of the ground meat—beef, pork, chicken, or turkey—with finely chopped cooked mushrooms, reducing fat, calories, and cholesterol while boosting juiciness and flavor. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html

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Mushroom Nutrition

In this video, Bart Minor, president of the Mushroom Council tell us about the health benefits of mushrooms. Mushrooms are the only source of vitamin D in the produce aisle, and they are also a source of the essential antioxidant selenium.

For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos

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In this video, Chef Bill Briwa gives an overview of ideas for cooking with mushrooms: From serving them whole as grilled mushroom kabobs, or by sautéing sliced mushrooms for a filling in sandwiches or quesadillas.  Chef Briwa also show us how finely chopped mushrooms can be combined with ground meats in meatballs, or burgers.

For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos

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In this video, Chef Bill Briwa shows us how to properly sauté mushrooms. As he explains, the key is to start with a hot pan, cooking the mushrooms without moving them until they have completely browned on one side. In the second part of the video, Chef Briwa also demonstrates how to roast mushrooms to a perfect, golden brown with a tender but firm texture. Chef Briwa also shows us a great trick for marinating mushrooms.

For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos

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How to Clean Mushrooms

Chef Bill Briwa shows us how to properly clean mushrooms. As Chef Briwa explains, mushrooms absorb moisture easily so they should never be soaked in water.  Instead, mushrooms should be rinsed briefly under water, then patted dry with paper towels.

For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos

 

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In this video, Chef Bill Briwa demonstrates how to properly store fresh mushrooms. Chef Briwa shows us how mushrooms are best stored in a paper bag. Mushrooms decay more quickly when they stored in a tightly closed plastic bag. Fresh mushrooms don’t freeze well, but cooked mushrooms do. You can freeze sautéed mushrooms for up to one month so they’re ready to use in soups, omelets, braises or pasta sauces.

For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos

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CIA Chef Bill Briwa demonstrates how to make a delicious and unusual sauce that he serves on jicama tacos filled with grilled shrimp and Asian slaw. The sauce features ingredients from both Mediterranean and Southeast Asian cultures: shallots, ginger, lemongrass, serrano chiles, coconut milk, rosemary, rice wine vinegar, and NuMami sauce. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

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CIA Chef Bill Briwa demonstrates how to make a simple ceviche, a dish that has grown in popularity on menus across America in recent years. Key to preparing perfect ceviche is to use impeccably fresh fish, and to properly cut the fish at a long angle in small cubes to maximize its surface area. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

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In this video, Executive Chef Andrew Hunter demonstrates a unique technique to prepare flavorful salmon. He wraps the fillets in cheese cloth then covers the fish in miso, orange juice, orange zest, rice wine vinegar, and mirin. The cheese cloth separates the miso from the salmon, allowing the miso to impart its flavor while giving the salmon a beautiful, clean, cured appearance. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

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In this video, Executive Chef Andrew Hunter demonstrates a delicious Latin Asian fusion dish. He marinates the shrimp in guajillo salsa mixed with lime ponzu, then sears them in a hot dry pan. The shrimp are served in a cocktail glass with a salad of radishes, bean sprouts and fennel. Chef Hunter finishes the dish with a bright and peppery wasabi cream sauce, which perfectly complements the earthy guajillo salsa. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

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One of Chef Mark Miller’s favorite Japanese meals is tonkatsu, and here he shows us a new twist on this classic dish. In place of traditional pork, he uses a brined rack of lamb that he breads in panko and serves with tonkatsu sauce. He serves the lamb on top of a refreshing and colorful salad of corn, red peppers, cherry tomatoes and snap peas. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

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In this video, Chef Mark Miller takes the flavor profile of Singapore’s famous black pepper crab, and creates a delicious seafood stew. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA. Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

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Churrasco is Brazil’s version of cowboy barbecue. Invented by the gauchos, the Brazilian horsemen who herded cattle in the Rio Grande do Sul region of Southern Brazil, Churrasco was originally a method of spit roasting cuts of meat by the fire. Today, the steakhouse style restaurants continuing this tradition of cowboy cooking are known as Churrascarias. Enormous automated charcoal and wood rotisseries have replaced the outdoor fire pits, but the slow roasting and basting process remains much as it was nearly two centuries ago. 

For recipes, visit www.ciaprochef.com/WCA  

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Any discussion of Brazil’s iconic dishes is incomplete without an in-depth look at the country’s national dish- feijoada completa. Feijoada is more than just a bean stew… it is a cultural rite of passage. Opting for a taste of carioca style feijoada, we travel to Ipanema to pay a visit to a true Rio classic - Chef Gilberto Araújo’s Casa da Feijoada. Many legends mistakenly attribute feijoada to the slave kitchen, but the Portuguese consumed feijoada before they ever colonized Brazil. Feijoada completa refers to the “whole meal,” served with the principal dish of stewed beans cooked with 11 different types of smoked or cured pork meats, and sausages.

For recipes, visit www.ciaprochef.com/WCA  

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Few comfort foods come as close to Nirvana as the moquecas of Bahia– clay pot seafood stews thickened with coconut milk– seasoned with dendé oil, yellow onion, tomato, and green bell pepper and cilantro. Whether it is freshly caught fish like cavala, shrimp, octopus, or lobster, or homemade coconut milk and dendé oil, the secret to a perfect moqueca lies in the freshness of the ingredients. Jan our dendé and farinha guide, assures us that his sister-in-law, Claudete, prepares the best moqueca in all of Bahia.

For recipes, visit www.ciaprochef.com/WCA  

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